Quick Puff Pastry

Quick Puff Pastry

Equipment

  • Kitchen scale
  • KitchenAId mixer (or similar)

Ingredients

  • 18 tbsps unsalted cultured butter, frozen
  • 6.5 ounces King Arthur unbleached all-purpose flour (1 1/4 cup using dip and sweep method)
  • Additional flour for rolling dough
  • 1.25 ounces cake flour (not self-rising) (1/4 cup using dip and sweep method)
  • 3/4 tsp fine salt
  • 1/3 cup ice water

Instructions

Mix dough

  • Fit paddle attachment to mixer.
  • Put both flours and salt in mixer's bowl.
  • Using slowest speed, mix until ingredients are combined.
  • Cut frozen butter into small pieces, approx. 1/3 inch cubed.
  • Add butter to flour mixture.
  • Using slowest speed, mix until butter is thoroughly coated but not yet fully mixed into flour.
  • Add water.
  • Using slowest speed, mix until ingredients start to clump together.

Roll & fold – part 1

  • Turn dough out onto lightly floured pastry cloth.
  • Lightly flour surface of dough.
  • Using hands, quickly shape dough into 8-inch by 10-inch rectangle.
  • Fold 1: Fold dough into thirds, as you would a business letter.
  • Lightly flour dough and roll into 8-inch by 10-inch rectangle.
  • Fold 2: Fold dough into thirds and roll into 8-inch by 10-inch rectangle.
  • Folds 3 & 4: Two more times, fold dough into thirds and roll into 8-inch by 10-inch rectangle.
  • Fold dough into thirds and wrap in plastic wrap.
  • Refrigerate dough at least 40 minutes. Dough can be kept in refrigerator one day or more before moving to next step.

Roll & fold – part 2

  • Remove dough from refrigerator.
  • Roll and fold two more times. Dough now is ready to use.

Notes

Makes about 1 1/4 pounds of puff pastry.
Dough can be stored in refrigerator or freezer.
Adapted from Rose Levy Beranbaum’s The Pie & Pastry Bible.